I made the steamed red seitan today and it is REALLY soft. I even added an extra 1/4th cup VWG because the dough seemed wet, and steamed it for a full hour. Did I do something wrong? I've made the white seitan tons of times but this is my first go with the red.

I made the steamed red seitan today and it is REALLY soft. I even added an extra 1/4th cup VWG because the dough seemed wet, and steamed it for a full hour. Did I do something wrong? I've made the white seitan tons of times but this is my first go with the red.

It's fine. My dough is always really wet, and the loaves come out of the steamer pretty soft, but they firm up a bit when chilled. It's much more 'tender' than other seitans.

I made the steamed red seitan today and it is REALLY soft. I even added an extra 1/4th cup VWG because the dough seemed wet, and steamed it for a full hour. Did I do something wrong? I've made the white seitan tons of times but this is my first go with the red.

It's fine. My dough is always really wet, and the loaves come out of the steamer pretty soft, but they firm up a bit when chilled. It's much more 'tender' than other seitans.

Yeah, my red seitan came out wetter than the white but came together after chilling. I've only made the red once and might try cutting back a bit on the liquids next time I make it and see if I can get it a bit firmer like how the texture of the white turns out because I did think the red was a fail at first. It is definitely more fall-aparty than the white and I'd like it a touch firmer.

I'm going to try making tamales this afternoon, and I can't figure out whether they're supposed to be tied at both ends or if I should just tie one end and leave the other end open. The different pictures and descriptions seem to disagree.

Finished making the tamales, and they are really good. I went with just folding the bottom end, and it worked fine. Ended up ruining the pot, though, because I didn't keep a close enough eye on it, and it boiled dry and then burned. But, I've had that pot for ten years, so it's probably time to get a new one.

I cannot stop making the chipotle seitan & potato tacos. I made them a couple of weeks ago and ate leftovers for breakfast three days in a row. Then I made them again this weekend and had a leftover taco as a snack last night at 9:30. So then today I bought more potatoes so I can make them again. It's a sickness!

Larisa, if you soak the pot for a while and then scrub the hell out of it, you can probably get it clean. I've blackened the bottom of pans more than once because I wasn't paying attention and let it steam dry.

I cannot stop making the chipotle seitan & potato tacos. I made them a couple of weeks ago and ate leftovers for breakfast three days in a row. Then I made them again this weekend and had a leftover taco as a snack last night at 9:30. So then today I bought more potatoes so I can make them again. It's a sickness!

I use the marinade for setain & veggie fajitas. Very often requested by omni friends and family.

I made the sancocho tonight and I loved it! So did my picky, omni husband. He even requested I make a note of how much he liked it, which is his way of asking that I put into permanent rotation. It was my first time trying yucca and I really dug it.

_________________I like my bagels like I like my men - big and covered with earth balance & nooch. - Bunniee

This isn't about the recipes- but i am gifting this book to a friend, and I was wondering if you guys had any suggestions on what to give her along with the book (that you use in it), since you all use it! I'm thinking like random ingredients that get used a lot, or maybe a special utensil that you need for a recipe. If you guys have come across either of those and let me know, thanks so much!

This site has some nice ideas (not a vegan site, verify individual ingredients of course!!): http://www.mexgrocer.com/gift-packages.html The tamale kit items look like they'd be awesome to receive if you hadn't made tamales before.